Weight Watchers Chicken Enchilada Bake

 Prep time:  15 mins; Cook time:  35 mins

• 18 thin corn tortillas
• 4 cups boneless skinless chicken breasts, diced or shredded
• 2 cups enchilada sauce
• 1 cup shredded 2% cheddar cheese
• 1 onion, diced
• 1 bell pepper, diced
• 1 teaspoon olive oil
• ¼ cup sliced black olives

1. Preheat oven to 350 degrees.
2. Spray 9x13 casserole dish with non-stick cooking spray and set aside.
3. Heat olive oil in medium skillet, and saute bell pepper and onion for 5-7 minutes or until cooked through and beginning to caramelize. Remove from heat and set aside.
4. In a large bowl, mix together chicken, ½ cup enchilada sauce, ½ cup cheese, bell pepper, and onion.
5. Layer 6 tortillas in bottom of casserole dish. Top with ½ chicken mixture, and ⅓ remaining cheese.
6. Top this layer with 6 more tortillas, remaining chicken mixture, and another ⅓ cheese.
7. Top with 6 more tortillas.
8. Pour remaining enchilada sauce over casserole and spread until tortillas are well covered.
9. Top with remaining cheese and sliced olives.
10. Bake at 350 degrees for 35 minutes or until cheese is melted and bubbling.